Start with the mousse by separating the egg whites from the yolks.
In a large bowl, beat the yolks with the calisson cream.
Add the mascarpone, and whip it until you obtain a smooth, silky cream.
Whisk the egg whites until stiff.
Incorporate delicately into the mixture using a spatula.
Place in fridge.

Place a sheet of cooking paper on a baking sheet.
Make a dry caramel with the sugar.
When it turns light brown add the almonds.
Stir until the almonds are completely covered.
Pour onto cooking paper, spread and leave to cool.

Crush the navette biscuits roughly.
Crush the caramelized almonds roughly (keep a few whole ones for the decoration) and mix with the navettes.
Cut the candied melon in small, thin slices and the calissons into little cubes.

Assembling
Fill the verrines, alternating layers of mascarpone with a good layer of almond biscuits and layer of calisson cubes.

If your verrine are tall, put two layers of each.
Finish with a few whole almonds, a thin slice of melon and a little calisson.